Cherry Ancho Glazed Chicken
with Almond & Scallion Rice
Our chefs elevate juicy seared chicken cutlets with a rich, flavorful glaze of bright, tart cherry jam and dried cherries swirled with smoky-sweet ancho chili powder and butter. Serve it atop a bed of fluffy, almond- and scallion-studded rice for a spin on the classic pairing of chicken and rice that simply can’t be beat.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
White Rice
2 unit
Scallions
10 ounce
Chicken Cutlets
1 teaspoon
Ancho Chili Powder
1 unit
Chicken Stock Concentrate
1 unit
Cherry Jam
1 ounce
Dried Cherries
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Instructions
• In a small pot, combine rice, 3⁄4 cup water (1 1⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to use in Step 6.
• Meanwhile, wash and dry produce. • Trim and thinly slice scallions, separating whites from greens.
• Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1⁄2 inch thick. Season all over with chili powder, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: Lower heat if chicken begins to brown too quickly.
• While chicken cooks, in a small bowl, whisk together scallion whites, stock concentrate, cherry jam, dried cherries, and 1⁄2 cup water (3⁄4 cup for 4 servings).
• Once chicken is cooked through, reduce heat under pan to medium low. Add cherry glaze and 1 TBSP butter (2 TBSP for 4 servings). Cook, turning chicken occasionally, until glaze has thickened slightly and chicken is evenly coated, 2-3 minutes.
• Fluff rice with a fork; stir in scallion greens and almonds. • Divide rice between plates; top with glazed chicken. Spoon any remaining glaze from pan over chicken and serve.
Chicken is fully cooked when internal temperature reaches 165°.
